Princess Cake Recipe

This Princess Cake Recipe is a classic and elegant recipe, which is made with layers of sponge cake, raspberry jam, and pastry cream, all enrobed in a layer of green marzipan. It’s a show-stopping dessert, perfect for a celebration.

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Princess Cake Recipe Ingredients

For the Sponge Cake:

• 8 eggs, separated
• 1 cup sugar
• 1/2 teaspoon salt
• 2 1/2 cups flour, sifted
• 1/2 teaspoon baking powder
• 3 ounces melted butter

For the Cream Filling (Pastry Cream):

• 2 cups milk
• 1 split vanilla bean
• 2 eggs
• 5 tablespoons cornstarch
• 1/2 cup sugar
• Pinch salt

For the Whipped Cream:

• 5 cups heavy cream
• 10 tablespoons sugar

For the Simple Syrup:

• 1 cup water
• 1 cup sugar

For the Marzipan Dome:

• 1 1/2 pounds marzipan
• Green food coloring
• Confectioners’ sugar for rolling

For Assembly:

• 8 ounces raspberry jam

How To Make Princess Cake Recipe

1. Make the Sponge Cake: Preheat oven to 350°F. Grease two 10-inch cake pans. Whip egg yolks until pale. In a separate bowl, whip egg whites and sugar to stiff peaks. Fold the whites into the yolks, then gently fold in the sifted flour, baking powder, and melted butter. Divide the batter between the pans and bake for 30 minutes. Cool completely.
2. Make the Pastry Cream: Bring milk and a vanilla bean to a simmer. In a bowl, whisk eggs, cornstarch, sugar, and salt. Temper the eggs by whisking in some hot milk, then return the mixture to the saucepan. Whisk over moderate heat until thickened and simmering. Cook for 2 more minutes, then transfer to a bowl to cool completely.
3. Make the Whipped Cream: Whisk the heavy cream with sugar until it holds firm peaks. Fold about one-fifth of this whipped cream into the cooled pastry cream to lighten it. Refrigerate both creams.
4. Make the Simple Syrup: Boil water and sugar until the sugar dissolves. Let it cool completely.
5. Assemble the Cake Base: Slice the two cakes horizontally to create four 1/2-inch layers (you will only need three). Place a 10-inch springform ring on a cake board. Place one cake layer inside, brush it generously with simple syrup, and spread with raspberry jam. Top with a second cake layer, brush with syrup, and spread with the lightened pastry cream. Top with the third layer and brush with syrup. Press lightly and refrigerate for 1 hour.
6. Create the Dome: Remove the springform ring. Frost the sides of the cake with some of the reserved whipped cream. Mound the remaining whipped cream on top, creating a dome shape that is highest in the center.
7. Cover with Marzipan: On a surface dusted with confectioners’ sugar, knead green food coloring into the marzipan until it’s a light green color. Roll it out into a large, thin circle, big enough to cover the entire cake. Gently drape the marzipan over the cake, smoothing it over the dome and down the sides. Trim any excess.
8. Decorate and Serve: Decorate the cake with leftover marzipan shapes, like a rose or a braided border, and a dusting of confectioners’ sugar.

Recipe Tips

• How do I get a light sponge cake? The volume comes entirely from the air whipped into the eggs. Be very gentle when folding the whipped egg whites and the flour into the yolks to avoid deflating the batter.
• How do I prevent my pastry cream from being lumpy? Tempering the eggs is key. Whisk a small amount of the hot milk into the egg mixture first to gently raise its temperature. Also, never stop whisking the cream once it’s on the heat.
• What’s the best way to handle the marzipan? Marzipan is sticky. Use confectioners’ sugar like you would use flour to dust your work surface and rolling pin generously to prevent it from sticking.
• Can I make parts of this cake ahead of time? Yes. The sponge cake, pastry cream, and simple syrup can all be made a day in advance. Assemble the cake on the day you plan to serve it for the best results.

What To Serve With Princess Cake

This stunning cake is a complete dessert and is traditionally served on its own.

• With a strong cup of black coffee or tea to balance the sweetness.
• For a celebration like a birthday or holiday.

How To Store Princess Cake

Refrigerate: Due to the cream fillings, Princess Cake must be stored in the refrigerator. Keep it in a cake box or covered with a cake dome. It is best eaten within 2 days as the marzipan can begin to weep.

Princess Cake Nutrition Facts

• Serving: 1 slice (of 12)
• Calories: 750kcal
• Protein: 12g
• Fat: 40g
• Carbohydrates: 85g
• Sugar: 65g
• Sodium: 250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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